Top This: How to Make Brussels Sprout and Pancetta Pizza (à la Motorino)

One of my favorite pizzas as of the last few months has been the brussels sprout and pancetta pizza at Motorino in New York City. So, for the sophomore installment of Top This, I asked Motorino owner and chief pizzaman Mathieu Palombino if he show us how to make one. Given that it's a white pie (no sauce), it's a quicker-than-usual affair for doing at home.

As always, this is less a "recipe" recipe than a mode of inspiration for you. I'm not going to specify that you use exactly what Palombino uses. I like the philosophy that says just get in there and get to it. So if you don't have buffalo mozzarella, like Palombino uses, don't let that stop you. And I'm going to assume you've got a dough recipe you like or that you can follow the Reinhart recipe linked above.

Anyway, for the step-by-step visuals on prepping the brussels sprouts, peep the gallery above.

Outro: 'Top That!'

About this column: Top This attempts to bring you a topping idea you can use on your pizzas at home. Got a topping or topping combo you'd like to see covered? Shoot me an email: adam@sliceny.com. —The Mgmt.

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About the Author

Adam Kuban is the founder of Slice, where he has been writing about pizza since October 10, 2003. He also founded A Hamburger Today, but burgers don't really do much for him these days. If you find Adam anywhere on SE these days, it's primarily in Talk and in the comments of Slice. He has taken an extended hiatus from his weekly pizza reviews and monthly Home Slice feature while he explores the actual work of pizza-making at Paulie Gee's in Greenpoint, Brooklyn.